J.H.

CERILLES STATE COLLEGE

CANUTO MS ENERIO CAMPUS
POBLACION, LAKE WOOD, ZAMBOANGA DEL SUR

School of Teacher Education

CONCEPT PAPER

TITLE: Kubong liquor : Recommendation to the Philippine Beverages production

and industry

Proponents: Nizeth Jane Cuajotor, Bernadeth Luzon, Roselyn Lumadas, Aireen

Elcarte

Duration: ( 5 months )

Part I. Research summary

I. Introduction
Beverage is the most essential a necessity through the human history, which

is why, it has a wide range of production and consumption. Production has

begun to digitalize with the developing technology, changing customer

demands, and increasing competition between businesses. Due to the

digitalization of production, automation has undergone major vicissitudes that

experts refer to as the “fourth industrial revolution” or “Industry 4.0” that can

be defined as the development of manufacturing technologies to allow higher

levels of interconnectivity, leading to greater communication between

 machines and local processing of data.(Semih Otles, Aysegul Sakalli,2019)

Learn about alcoholic beverages, the ingredients they are made. of, how they

are made, and the different types of alcoholic beverages. (Annakay Newell,

Lisa Roundy,2021)

Unleash the power of nature’s hidden treasure with intoxicating yam. This

incredible tuber, also known as Kayos, holds a wealth of health benefits that will

leave you amazed. From its unique appearance to its tantalizing taste, this superfood

is ready to revolutionize your wellness journey. Join us as we delve into the health

benefits of Dioscorea Hispida, its value despite its toxicity, medicinal uses, and more.

Dioscorea hispida is a good source of carbohydrates, potassium, phosphorus,

calcium, magnesium, and iron. It is also a good source of vitamin C and vitamin B6.

( Lauro Braganza, 2023)

This research will provide new insights into the medicinal benefits of

kubong as liquor (Dioscorea hispida) and the knowledge of how wine is produced.

Additionally, the analysis that is reported in this paper will provide important data for

future studies that explore the different benefits of Kubong (Dioscorea hispida) root

crops. Utilizing a less expensive and healthier substitute for yellow wine can also be

beneficial. Kubong can be used to make wine, which can benefit businesses and

research projects while also boosting demand for this wine.

IV. SPECIFIC OBJECTIVES

The primary objective of this research are follows.

  To evaluate the effectiveness of making wine from kubong root crops

tapping;

 To observe an accurate sensory details of the kubong liquor process;

 To implement a new business model for liquor producers.

Statement of the problem

This research shows how the process of wine will impact its quality. The

qualities that are to be observed while making the wine with this will determine how

can be produced within a set of budgets.

To ascertain whether the method, the elements of the wine or even the

fermentation can impact the wine in terms of its outcome, the experimentation will be

done with multiple outcomes. The final product will be made maintenance

information obtained, there by including the research once information regarding the

influence of its consequence has been gathered.

The research will be further examined, carried out by experts, and completed

using improved tools to entertain an accurate outcome. The research will be just

using this experiment as a starting point or ocean. The researchers conducting the

experiment may be able to provide additional information. The study especially

attempts to address the following questions.

1. Which type of fermentation technique will be used in this experiment?

2. They've been off acceptability of combined in terms of:

a.) Taste

b.) Alcohol

c.) Color

D.) Scent

E.) General quality?

3. What container will be utilized for the fermentation procedure and the end

product..

Methodology

This chapter contains the methods and procedure that were used in the study.

It includes the research design, procedures, data collection techniques, instruments,

or tools for measuring variables, data processing, procedure of data analysis,

indicating statistical or special techniques to be employed in the studies.

Research Design
The searcher manipulates the process in preparing the ingredients and

procedure in making kubong as liquor. It uses hedonic scale (rubrics or criteria) to

gather necessary data.

This study utilized quantitative method of research. The researchers manipulate the

process in preparing the ingredients and procedure in making kubong as a new

model of liquor. It is used Hedonic Scale (rubrics or criteria) to gather necessary

data.

Time prepare:

Prep Time: 3 hours

Cooking Time: 1 hour.

Fermentation time: 14 days

Total Time: 14 days 4 hours

These are the materials needed in conducting this experiment

 Glass bottle

 Measuring cups

 Chopping board

 Knife
  Winnow

 Strainer

 Funnel

Ingredients of Kubong (DIOSCOREA HISPIDA) as liquor

 Wild yam (Kubong)

 Salt

 Water

 coconut sugar

 Ethanol

PROCEDURE

Kubong(dioscorea hispida) mixtures involved a simple steps:

Research Environment

This study will be conducted at JH CERILLES STATE COLLEGE MS ENERIO

CAMPUS, POBLACION, LAKEWOOD, ZAMBOANGA DEL SUR. This research will

be conducted in these institutions because of the respondents are the Bachelor of

Technical Vocational Teacher Education major in Food and Service Management

student from 2nd year, 3rd and 4th year students.

Research Participants

50 participants are required for this research to be conduct, who are randomly

selected from the BTVTED FSM 2, 3, and 4 students. We picked participants from

BTVTED FSM 2, 3 and 4, for our research because they have different knowledge

and experiences related to what we’re studying. We want to hear from a variety of

people to get a full picture of our research topic. Through their active participation

we assure to collect lots of different opinions and perceptions, which will help us

learn more and make our research better.

RESEARCH TIMETABLE (in tabular form)

The project is expected to be completed in 5 months with the following indicated as

the activity duration for every section of the research project.

Research Section Duration

 Chapter 1 October

Chapter 2 November

Chapter 3 December

Chapter 4 January

Chapter 5 February

II. Theoretical Background and Related Literature

Hard beverages have been around since almost the beginning of human history, and

there are times and places in the world where liquor might have been the safer

alternative to water. With such a long tradition, it’s not surprising alcohol is still

socially acceptable to many.(Ben Mace 2019).

Kayos, scientifically known as Dioscorea Hispida, is a tropical tuberous root

vegetable that belongs to the Yam family. It goes by various names such as Kayos,

Winged Yam, and Water Yam. This ancient crop has been cultivated for centuries

and is widely appreciated for its nutritional value and unique taste.( Lauro

Braganza,2023)

The alcoholic beverage is well-known worldwide. The production of alcoholic

production passes a very long history. In Asia, the local production of alcoholic

beverage has been done for many hundred years. The local wisdom on the local

alcoholic beverage production is very interesting and it is an interesting issue for

studying in oenology. There are several interesting aspects on the local alcoholic

beverage production. Apart from the hidden wisdom of local technology, the great

considerations are on the quality control of the local production. The safety becomes
a very big issue and this is also a legal issue in quality control.

(Viroj Wiwanitkit,2019)

Alcoholic fermentation, also referred to as ethanol fermentation, is a biological process

by which sugar is converted into alcohol and carbon dioxide. Yeasts are responsible

for this process, and oxygen is not necessary, which means that alcoholic

fermentation is an anaerobic process. Byproducts of the fermentation process include

heat, carbon dioxide, water and alcohol.(Vicki Denig,2020)

III. Proposed Budget

Maintenance and other operations P 1,000.00
travelling expenses P 600.00
Supply and materials P 700.00
Equipment P 700.00
Miscellaneous P 1,500.00
Total P 4,500.00

References
 Annakay Newell, Lisa Roundy (2021) How is Alcohol Made?
https://study.com/learn/lesson/how-is-alcohol-made-types-production-
methods.html

Lauro Braganzo,(2023) Kayos: 10 Health Benefits of Dioscorea Hispida,

Description, and Disadvantages https://agraryo.com/food/kayos-10-health-benefits-
of-dioscorea-hispida-description-and-disadvantages/

Semih Otles ⁎ †, Aysegul Sakalli †,(2019) Industry 4.0: The Smart Factory of the
Future in Beverage Industry https://doi.org/10.1016/B978-0-12-815260-7.00015-8

Vicki Denig ,(2020) What Is Alcoholic Fermentation?In a nutshell, it’s how grapes
and grains become booze.https://www.liquor.com/alcoholic-fermentation-5086917

Viroj Wiwanitkit,(2019) Alcoholic Beverage Production in Indochina: Local

Wisdom, Safety, Quality, and Legal Control https://doi.org/10.1016/B978-0-12-
815260-7.00013-4